Sherry’s Blueberry Cream Cheese Crumb Cake Recipe for a Moist and Tangy Dessert

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Sherry’s blueberry cream cheese crumb cake is the kind of dessert that brings comfort and elegance together in every bite. With its soft, buttery crumb, layers of sweet-tart blueberries, and a rich swirl of cream cheese filling, this cake is a true crowd-pleaser. Finished with a golden, buttery streusel topping, it strikes the perfect balance between texture and flavor.

Whether served for brunch, dessert, or a cozy afternoon treat, this cake is sure to become a go-to recipe in your baking rotation.

What Makes This Cake Special

This cake stands out because it layers multiple textures and flavors:

  • A tender vanilla cake base
  • A creamy cheesecake-style filling
  • A juicy blueberry layer
  • A buttery cinnamon crumb topping

The cake holds together beautifully while remaining moist and flavorful, making it easy to slice and serve without falling apart.

Ingredients

For the Cream Cheese Filling

  • One package cream cheese, softened (eight ounces)
  • One third cup granulated sugar
  • One large egg
  • Half teaspoon vanilla extract

For the Blueberry Layer

  • One and one quarter cups fresh or frozen blueberries
  • One tablespoon all-purpose flour (to coat the berries)

For the Crumb Topping

  • Half cup all-purpose flour
  • One third cup light brown sugar
  • One teaspoon ground cinnamon
  • Four tablespoons unsalted butter, melted

For the Cake Batter

  • One and one half cups all-purpose flour
  • One and one half teaspoons baking powder
  • One fourth teaspoon salt
  • Half cup unsalted butter, softened
  • Two thirds cup granulated sugar
  • Two large eggs
  • One teaspoon vanilla extract
  • One third cup sour cream
  • One fourth cup whole milk

Preparation Time

  • Prep time: 25 minutes
  • Baking time: 45 to 55 minutes
  • Cooling time: 30 minutes
  • Total time: About 1 hour and 45 minutes

Step-by-Step Instructions

Step 1: Prepare the Cream Cheese Filling

  1. In a medium bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the egg and vanilla extract, and beat until fully combined.
  3. Set the filling aside while preparing the other components.

Step 2: Coat the Blueberries

  1. In a small bowl, toss the blueberries with one tablespoon of flour.
  2. This prevents them from sinking to the bottom of the cake during baking.

Step 3: Make the Crumb Topping

  1. In a bowl, mix together the flour, brown sugar, and cinnamon.
  2. Add the melted butter and stir with a fork until a crumbly mixture forms.
  3. Set aside.

Step 4: Prepare the Cake Batter

  1. Preheat your oven to 350 degrees Fahrenheit and grease a nine-inch springform or round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. Stir in the sour cream and milk until smooth.
  7. Gradually add the dry ingredients and mix just until combined. Do not overmix.

Step 5: Assemble the Cake

  1. Pour and spread about two-thirds of the cake batter into the prepared pan.
  2. Gently spread the cream cheese mixture over the batter using a spatula.
  3. Evenly distribute the floured blueberries over the cream cheese layer.
  4. Spoon the remaining cake batter over the top in small dollops and gently smooth with a spatula.
  5. Sprinkle the prepared crumb topping evenly across the surface.

Step 6: Bake the Cake

  1. Bake in the center of the preheated oven for 45 to 55 minutes.
  2. The cake is done when the top is golden brown and a toothpick inserted into the center comes out mostly clean.
  3. If the top browns too quickly, cover loosely with foil during the last 10 minutes.

Step 7: Cool and Serve

  1. Allow the cake to cool in the pan for 15 to 20 minutes.
  2. Run a knife around the edge, then release the springform if using that type of pan.
  3. Let cool completely on a wire rack before slicing.
  4. Serve at room temperature or lightly chilled.

Serving Suggestions

  • Dust with powdered sugar before serving for a classic finish.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pairs beautifully with a hot cup of coffee or herbal tea.
  • Slice and pack in lunch boxes or picnic baskets for a special treat.

Storage Tips

  • Store the cake in an airtight container in the refrigerator for up to four days.
  • Bring to room temperature before serving, or enjoy slightly chilled for a firmer texture.
  • This cake also freezes well. Wrap individual slices tightly and freeze for up to two months. Thaw overnight in the refrigerator.

Common Mistakes to Avoid

  • Avoid overmixing the batter, which can lead to a dense cake. Mix until ingredients are just combined.
  • Be sure to coat the blueberries in flour to prevent them from sinking.
  • Do not underbake the center. If using frozen blueberries, the bake time may increase by a few minutes.
  • Let the cake cool before slicing to ensure clean and even portions.

Sherry’s blueberry cream cheese crumb cake is the kind of recipe that feels both nostalgic and gourmet. With layers of moist cake, creamy filling, and crumbly topping, every bite offers the perfect combination of sweetness, richness, and texture. It is a timeless dessert that works year-round and impresses every time it is served.

Try baking it for your next brunch or gathering, and watch it disappear slice by slice. Once you make this cake, it is sure to become one of your signature recipes.

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